490g (3 1/4 cups) plain flour
55g (1/4 cup) caster sugar
3 tsp dried yeast
Pinch of salt
250ml (1 cup) milk, warmed
100g butter, melted
3 egg yolks
Canola oil, to deep-fry
215g (1 cup) caster sugar, extra
2 tsp ground cinnamon
Combine flour, sugar, yeast and salt in a bowl. Make a well. Mix in milk, butter and egg until dough starts to come together – it may be sticky.
Knead on a well-floured surface until smooth. Place in a greased bowl. Cover. Prove for 1 1/2 hours or until dough has doubled in size.
Punch down the dough. Knead on a lightly floured surface for 2 minutes or until smooth. Roll out dough until 1cm thick. Rest dough for 2 minutes.
Use an 8cm round cutter to cut out discs. Use a 3.5cm round cutter to cut out centres. Place on a lined tray. Set aside for 15 minutes to rise slightly.
Combine extra sugar and cinnamon on a tray. Heat oil to 180°C. Deep-fry 4-5 doughnuts for 40 seconds each side or until puffed and golden.
Transfer the doughnuts to the sugar mixture and turn to coat. Repeat, in 3 more batches, with remaining doughnuts.
Angela Archer : Feb 12, 2014 – The donuts come out nice and puffy, the picture makes them look flat.